• Home
  • About
  • Recipes
    • Baking + Sweet
      • Bread
      • Biscuits + Scones
      • Bars & Brownies
      • Cakes
      • Cookies
      • Custards + Puddings
      • Muffins
      • Pies & Tarts
    • Breakfast
      • Toasts
      • Oats
      • Granola
      • Pancakes
    • Beans + Grains + Bowls
    • Dips + Spreads + Toppings
    • Pasta
    • Salads + Soups
    • Snacks + Sides
    • Vegetables
    • Vegetarian Proteins
    • Fish
    • Special Diets
      • Dairy Free
      • Gluten Free
      • Vegetarian
      • Vegan
  • The Cookbook!
  • The Blog
  • Newsletter
  • Nav Social Icons

  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Justine Doiron

just real good food

Beans + Grains + Bowls, Recipes, Vegetarian Proteins · July 12, 2023

Garlic Scape Curry

Jump to Recipe Print Recipe
Finished Garlic Scape Curry with a lime wedge

Last year my garlic scape recipe was all about focusing on the prettiness of the garlic scapes, but this year we’re focusing on making them the best possible dinner – and that’s where this Garlic Scape Curry comes in! This recipe is filling, wholesome and remarkably easy, and it plays to the garlic scapes’ strength – which is being all garlicky, sweet and scoopable.

If you’ve never had a garlic scape before, think of it as a hybrid between garlic and asparagus. It cooks down to something very similar to asparagus in texture, but it still has a subtle garlic flavor. Both of these factors make it one of the most coveted vegetables of the spring/summer season, but it can also be pretty elusive!

Garlic scapes grow from the center of hard-neck garlic (the superior garlic IMO), which explains their width, but not their wild shape. The shape is what makes them unique, though, so instead of cutting them apart from the start, I like to leave them whole as long as possible. This recipe is all about making a garlic scape recipe that is easy and accessible for dinner but still focuses on how fun garlic scapes are.

Garlic scape curry in pan

Table of contents

  • What are garlic scapes?
  • The ingredients you’ll need for this Garlic Scape Curry
  • How to perfectly roast your garlic scapes in this recipe
  • FAQ
  • Looking for similar recipes?
  • Watch the recipe here
Raw garlic scapes

What are garlic scapes?

Garlic scapes are long, thin and curvy green stalks that grow from hardneck garlic bulbs. These stalks have a milder flavor than garlic cloves but still pack a punch.

When garlic bulbs sprout garlic scapes, the garlic scape would eventually flower, using the garlic bulb’s energy. Usually, farmers would cut them off and toss them out to help the garlic bulbs grow larger. But now, garlic scapes are highly sought after and don’t go to waste! Known for their versatility and unique look, garlic scapes are popular among chefs and home cooks, but only appear for a short time during the spring/summer season.

Sliced red onion, whole garlic cloves, and diced chilis

The ingredients you’ll need for this Garlic Scape Curry

Now that we know more about the wonder of garlic scapes, here’s everything you need to make this uniquely delicious Garlic Scape Curry:

  • 1 15-ounce pack of extra firm tofu
  • Extra virgin olive oil
  • 1/2 large red onion, thinly sliced
  • Diamond Crystal kosher salt
  • 2 garlic cloves, grated
  • 1 tablespoon freshly grated ginger
  • 2 thai red chilies, sliced
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 cup wild rice, rinsed
  • 1 14-ounce can of full-fat coconut milk
  • 1 1/2 cup water
  • 1 pound garlic scapes, rough tips and ends removed
  • 1/4 cup fresh mint leaves
  • 1/4 cup fresh basil leaves
  • 1 lime cut into 4 wedges, for finishing and serving
Tofu and wild rice in curry sauce in pan

How to perfectly roast your garlic scapes in this recipe

Roasting garlic scapes is a simple process, but here we tune it up just a bit. Whenever you roast garlic scapes, you should first coat them in olive oil and salt. This will help with the browning of the scapes, as well as general flavor.

In this recipe we are doing the unique move of roasting the scapes directly on top of the curry. But it’s fun! It also makes sure the garlic scapes are done at the same time as the rice, which I love.

If you are roasting garlic scapes in this recipe, or even in a regular old pan, the cook time tends to be around 20-25 minutes. When garlic scapes fully roast, they get soft and almost sweet – making them one of my favorite summer vegetables for roasting.

Added raw garlic scapes in pan with tofu, wild rice and curry

FAQ

Why should I rinse the rice?

Rinsing rice washes away the layer of starches and produces fluffy, perfectly cooked rice. Skiping this step means the excess starches will be cooked with the rice, making it a little gummy and soft.

Can I use a protein other than tofu?

Yes! Stick with proteins that act like a blank canvas like chickpeas, chicken or paneer. Other proteins with distinct flavors may overwhelm the dish.

What’s the best way to store this curry dish?

This Garlic Scape Curry stores particularly well. You know what they say – curry is even better after a night in the fridge! Add your leftovers to an airtight container and it will keep in the fridge for up to five days.

Do I have to use wild rice in this dish?

You can use any rice for this, but note it will change the cooking times! The other rice I recommend would be brown rice, which will take a similar amount of time. The other one is wild rice, which…ditto. White rice or short grain rice will cook in half the time, so skip the simmering step and go straight to the oven.

Cooked garlic scapes, tofu, wild rice and curry in pan

Looking for similar recipes?

Garlic Scape Egg Soup
This is not your average soup. This garlic scape soup is simultaneously light but complex, creamy but dairy free, it can be served hot or cold, and is packed with garlicky, lemony flavor. It's also so easy to make and filled with protein. Put it with your favorite grain and it is easily the full meal.
Check out this recipe
Curried Salmon & Herby Rice
This creamy, easy curried salmon is one of my favorite ways to make a fast and healthy dinner. It's quick to make, incredibly filling and incredibly adaptable. Plus it only uses minimal ingredients to make a slightly spicy, creamy, and repeatable sauce. It's perfect as a healthy weeknight comfort food!
Check out this recipe
Coconut Braised Cabbage
This quickly braised cabbage is slightly spicy, deeply rich, subtly sweet and simple to make. It uses fridge basics to bring together a deeply flavorful, fall-apart cabbage that pairs perfectly with some crispy chickpeas for an easy, protein-filled plant-based and vegetarian dinner.
Check out this recipe
Mixed and cut garlic scapes, tofu and wild rice in curry

And that’s everything for this Garlic Scape Curry!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

Finished Garlic Scape Curry with lime wedge

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3

Watch the recipe here

The video may not fully represent the recipe. For best results, follow the instructions as written.

View this post on Instagram

A post shared by Justine Doiron (@justine_snacks)

Garlic Scape Tofu Curry

5 from 1 vote
This recipe is the best way to make garlic scapes for dinner or an easy lunch. The recipe is done in one pan, then finishes in the oven. What you're left with is soft, nutty wild rice that is creamy from the coconut milk broth and lightly spiced from all the aromatics. Fried tofu adds protein, where the garlic scapes are added right on top to roast into the perfect texture. This is the easiest way to use up one of the best vegetables of the summer season.
Print Recipe Pin Recipe
Prep Time:15 minutes mins
Cook Time:50 minutes mins
Total Time:1 hour hr 5 minutes mins
Course: Main Course
Cuisine: Fusion, Indian
Keyword: coconut milk, curry, garlic scapes, wild rice
Servings: 4 servings

Equipment

  • 2 baking sheets
  • 1 high-sided skillet
  • 1 pair of scissors

Ingredients

  • 1 15 ounce pack of extra firm tofu
  • Extra virgin olive oil
  • 1/2 large red onion thinly sliced
  • Diamond Crystal kosher salt
  • 2 garlic cloves grated
  • 1 tablespoon freshly grated ginger
  • 2 teaspoons ground turmeric
  • 2 small thai red chilies thinly sliced
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 cup wild rice rinsed
  • 1 14 ounce can of full-fat coconut milk
  • 1 1/2 cup water
  • 1 pound garlic scapes rough tips and ends removed
  • 1/4 cup fresh mint leaves
  • 1/4 cup fresh basil leaves
  • 1 lime cut into 4 wedges for finishing and serving

Instructions

  • Drain the tofu and press out any excess moisture. Cut it into square or triangle pieces, each about 1 inch thick. Place these between two paper towel lined baking sheets to press out any remaining moisture. Weigh down with a few books and press for 5 minutes.
  • Set a pan over medium heat and add 3 tablespoons of olive oil. Pan fry the tofu for 3-4 minutes on each side or until golden. Transfer to a bowl and set aside.
  • Keep the pan over medium heat and add the onion, adding more oil if needed. Season with salt and cook for 6-8 minutes, or until the onion begins to soften. Add the garlic, ginger, chilies and spices and cook an additional 1-2 minutes.
  • Add in the rinsed rice and give it a stir to combine. Toast for a minute or so before adding the coconut milk and water. Taste and season as preferred.
  • Let this mixture come to a low simmer. Let simmer for 20 minutes.
  • While the rice is simmering, preheat the oven to 375°F.
  • Toss the garlic scapes in a drizzle of oil and a pinch of salt.
  • When the rice has finished 20 minutes of simmering and about half the liquid is gone, nestle the tofu and garlic scapes on top (see blog images for reference).
  • Add the skillet to the oven and bake an additional 20-25 minutes, until the garlic scapes are golden and soft and the rice is thick and creamy.
  • Let the pan cool, then use scissors to cut the garlic scapes into serveable pieces.
  • Garnish with mint, basil and fresh lime juice. Serve each bowl with a lime wedge.

Posted In: Beans + Grains + Bowls, Recipes, Vegetarian Proteins · Tagged: curry, garlic scape curry, garlic scapes, tofu, wild rice

You’ll Also Love

Oven Chili Chickpeas with Preserved Lemon Carrot Mash
Grilled Corn & Tempeh Salad with Farro, Basil & Mint
Vegan Ricotta Cheese by Justine SnacksVegan Ricotta Cheese

Reader Interactions

Comments

  1. Jack says

    July 14, 2023 at 9:01 pm

    5 stars
    Delicious! Subbed brown rice and it turned out well.

  2. Meredith says

    July 15, 2023 at 11:11 pm

    When does the tofu get added back in?

    • Justine says

      July 17, 2023 at 2:09 am

      With the garlic scapes! Both get nestled on top before baking 🙂

Next Post >

Lemon Zucchini Farro Bowl

Primary Sidebar

Hey! I'm Justine. A recipe developer, highly dedicated eater, and bread enthusiast with an archive of both savory and sweet. This is where I store all my recipes, feel free to take a look around!
  • Broken Plane Cocktail

  • Radio Bakery Sourdough Focaccia

  • Avocado Chickpea Salad with Tzatziki-Style Dressing

  • How to Make Ice Cream with the KitchenAid Ice Cream Attachment

  • Homemade Butter

Latest on Instagram

Grilled corn with Smoky Sesame Hot Honey and @athe Grilled corn with Smoky Sesame Hot Honey and @athenosfeta chunks, my favorite summer side to serve right now #AthenosPartner

The salty Athenos Feta Chunk just proves that #FoodNeedsFeta because this corn would feel a little naked without it. While the sesame hot honey is one of my favorite things, it needs a little saltiness from the feta to make it sing. Sweet corn, salty feta, hot honey - work so well together.

Athenos Fets chunks are some of my favorite cheese to purchase, it’s so versatile and can really be a topper for anything. You can find it in your grocery store and I hope this recipe makes it to one of your summer parties! 

#FoodNeedsFeta

https://justinesnacks.com/grilled-corn-with-sesame-hot-honey-feta/
same sentence, different font https://justinesnac same sentence, different font

https://justinesnacks.com/radio-bakery-sourdough-focaccia/

#focaccia #sourdoughfocaccia
Zucchini girl summer, meet smoky tomato quinoa 🤝

https://justinesnacks.com/smoky-tomato-quinoa-with-tilapia/
had @radiobakerynyc focaccia months ago, fell in l had @radiobakerynyc focaccia months ago, fell in love, spent five weeks reverse engineering it, bought the exact pan they use, and yes I’ll get a microphone. 

Full recipe at: https://justinesnacks.com/radio-bakery-sourdough-focaccia/

#sourdoughfocaccia
I love how I wait until it’s very hot outside to I love how I wait until it’s very hot outside to upload this, but tteokbokki is a year round food!!

https://justinesnacks.com/summer-tomato-tteokbokki/

Also one correction note** tteok means rice cakes and tteokbokki is the simmered version I believe!
I like it when salads just look like gigantic dips I like it when salads just look like gigantic dips

https://justinesnacks.com/avocado-chickpea-salad-with-tzatziki-style-dressing/

#cookingforone
justine_gardens How we built it, what we’re gr justine_gardens 

How we built it, what we’re growing, exactly what to say at Home Depot to get your lumber (lol), + the infamous garden clogs will all be in the blog and newsletter tomorrow! 

#citygarden #raisedgardenbeds
  • About
  • Privacy Policy
  • Contact Me

Copyright © 2025 Justine Doiron · Theme by 17th Avenue